The Dogmother Posted December 8, 2017 Share Posted December 8, 2017 It's the same issue as with fruit juices and kombucha - the acidity weakens tooth enamel, so that brushing straight afterwards would brush the enamel off. I bought a load of really wide drinking straws online, and just lob them in the dishwasher afterwards. A friend got e onto this after talking about the damage caused to teeth by kombucha, lemon juice in water, fruit juices and the like; apparently they are worse than fizzy drinks. You'd be better off swilling round your moth with plain tap water than using a mouth wash. Drinking straws really help though - it wort of bypasses your teefs Quote Link to comment Share on other sites More sharing options...
Grandmashazzie Posted December 11, 2017 Share Posted December 11, 2017 Hi D M on the kefir site it said to strain it and discard the liquid for first two batches. I sent them a pic of the stuff left in sieve and they were very helpful. They got back to me right away and said they could see the grains I just needed to push as much through the sieve as I could. This I am now doing and have a more grainy,sticky mass. The liquid is much thicker,creamy if you use full cream milk. I sometimes can only get organic semi skimmed so it is a much thinner liquid. Mine is growing nicely. I keep it wrapped in a tea towel in the cupboard beside the fridge,as the fridge warms that cupboard slightly. On a positive note it is really helping my acid reflux,so much so I haven’t needed to take any nexium tablets recently. The kids are loving it too and we all have a smoothie before breakfast. I usually whizz it up with some frozen fruit. Quote Link to comment Share on other sites More sharing options...
soapdragon Posted December 12, 2017 Share Posted December 12, 2017 Mine arrived this morning with instructions but not measurements. I just emptied the packet contents into a glass jar with about 2 mugs of organic full cream milk and have covered it with a 'lacy cover' from Lakeland. It's in the sitting room where its quite warm. Not sure whether I should discard the first two batches though...seems like a terrible waste of milk! Instructions are fairly basic but do say that 'you'll get to know your grains and how they behave and be able to gauge quantities for yourself'. Apparently 48 hours it the max so I'll deal with it on Thursday afternoon and see what has occurred.......still can't countenance throwing away though; is there a particular reason for this, I wonder Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted December 12, 2017 Share Posted December 12, 2017 The measurements should have come with the grains - did with mine from the site in Eggers' link. It's 250ml of milk per teaspoon of grains. I didn't have any instructions about discarding any batches, just that the first couple of lots will take a bit longer as the grains hit their stride. I have increased min to accommodate around 300ml of milk as that quantity suits my needs. I generally leave it, stirring every now and then, until it reaches the thickness I want. The grains usually rise closer to the top around then There are loads of resources here Quote Link to comment Share on other sites More sharing options...
soapdragon Posted December 12, 2017 Share Posted December 12, 2017 That's a really useful site, DM; thanks. Have book marked it. I will keep an eye on the mixture and see what happens and when, it's just sat on the side in the sitting room at present given the very cold weather. Feels a bit like having an alien in the house...not sure what it will do next Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted December 12, 2017 Share Posted December 12, 2017 Don't worry, you'll soon get used to it and its rhythms Quote Link to comment Share on other sites More sharing options...
soapdragon Posted December 13, 2017 Share Posted December 13, 2017 Well, I wasn't expecting that! Peeked at the jar this morning, less than 24 hours, and its gone mad! White but lumpy at the top and very thick....can only assume that those poor little grains were very hungry after coming all the way from Scotland. Will strain off after the school run and see what I've got! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted December 13, 2017 Share Posted December 13, 2017 That's great news, and a positive start Quote Link to comment Share on other sites More sharing options...
Grandmashazzie Posted December 13, 2017 Share Posted December 13, 2017 Yes mine is now very prolific. I left my first batch for 48 hours and it was still quite thin. Mine is now very creamy and I have plenty of grains. I am going to do second lot with coconut milk. Quote Link to comment Share on other sites More sharing options...
soapdragon Posted December 13, 2017 Share Posted December 13, 2017 All strained and in the 'fridge but I am concerned that it tastes a bit 'fizzy'. I only had a teaspoon full as I have the school run to do later and didn't want to have any - ehem - digestive repercussions if it's not quite right Also, what do you do with the leftover grains? Can you eat them ? Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted December 13, 2017 Share Posted December 13, 2017 Strain off the liquid and use the grains to start another brew. If you have more than a teaspoonful, then you can either increase the amount of milk used (you don't need to be massively accurate about this) or eat the spare grains. I give them to the dogs, who love them, and have a bit of kefir on their morning mince. Re digestion... after the first couple of days, your guts will get used to it, but you may get a little *ahem* wind in the first few days. Quote Link to comment Share on other sites More sharing options...
soapdragon Posted December 13, 2017 Share Posted December 13, 2017 Thanks DM. I have another brew on the go and have 'fridged the strained stuff....should it taste a tad fizzy though? Not sure if I should just tip it away? Given that my default lunch is baked beans on Hovis toast I'm fairly resilient in the digestive dept but don't want to take any chances Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted December 13, 2017 Share Posted December 13, 2017 Yes, it does taste a little fizzy, especially if it has overcooked a bit, but still fine to drink. Quote Link to comment Share on other sites More sharing options...
soapdragon Posted December 15, 2017 Share Posted December 15, 2017 Mine seems to be 'cooking' quickly.....24 hours or slightly less with all three batches so far and quite def very fizzy! Had today's with a bowl of chopped banana and handful of granola. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted December 15, 2017 Share Posted December 15, 2017 Perhaps move it somewhere cooler Quote Link to comment Share on other sites More sharing options...
soapdragon Posted December 15, 2017 Share Posted December 15, 2017 Thanks, DM - I'll move it to the utility room (otherwise known as the futility room) where its a bit parky and see how it reacts. It's like having a pet but with the added bonus that you can eat it and there are no vet's bills Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted December 15, 2017 Share Posted December 15, 2017 Haha, I like that analogy. I suspect they either need to be a bit cooler or to have more milk, but I am no expert. Mine are in the kitchen, which is really rather cool at this time of year; probably around 17deg at a guess. I have wrapped a tea cosy round the jar! Quote Link to comment Share on other sites More sharing options...
soapdragon Posted December 21, 2017 Share Posted December 21, 2017 Are there any guidelines as to how much kefir per day? I can't seem to find any but have two on the go at any one time.....a day apart so that I have 250mls each day - usually with a handful of granola and a banana. Have worked out a routine for the jars (which I am sure they appreciate!) of starting them in the kitchen for 1st 24 hours then moving to the futility room for the 2nd 24 hours. The grains don't seem to be multiplying very fast though....initially I had visions of some sort of triffid like growth with them taking over the kitchen Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted December 21, 2017 Share Posted December 21, 2017 Mine multiply steadily, but not like topsy. I feed the excess to the dogs. Sounds like you have a good system worked out. I haven't seen any guidelines regarding intake, but I have a slug morning and evening, and sometimes have it with bananas too. Quote Link to comment Share on other sites More sharing options...
Grandmashazzie Posted December 29, 2017 Share Posted December 29, 2017 Have you tried ‘cooking ‘ it in the fridge? I thought I read somewhere that it becomes very creamy if grown at low temperatures, like in a fridge. I haven’t yet tried it myself. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted December 29, 2017 Share Posted December 29, 2017 I haven't tried that, but if i make it with the full fat, local organic milk that i mentioned earlier, it makes a lovely creamy kefir Quote Link to comment Share on other sites More sharing options...
soapdragon Posted January 5, 2018 Share Posted January 5, 2018 I'm going to try the 'fridge! Gave my mum some grains last week - she is vegan and is using soya milk Says she puts it on her shreddies - when I told ES he nearly fell over laughing, much to my amazement until he explained I'd never heard that one Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 6, 2018 Author Share Posted January 6, 2018 I made an interesting discovery. By accident (i.e. not paying attention) I bought ordinary, non organic milk. It was fine. In fact, I would go so far as to say it was much better. Far creamier. I might continue with it. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted January 6, 2018 Share Posted January 6, 2018 I have tried other types of milk, but come back to the full fat local one - just personal preference. I can't always get hold of it, so have to use others at times, but it's not so creamy. Has anyone else used it to make bread? Use as part (about half) of the water element and it makes a super loaf. Quote Link to comment Share on other sites More sharing options...
soapdragon Posted January 6, 2018 Share Posted January 6, 2018 We bake our own bread so I will give that a try; thanks, DM! Tried 'cooking' the kefir in the 'fridge but, in it's first 24 hours, it doesn't seem to have done anything! Have been starting in the kitchen for 24 hours then moving to the futility room (much cooler) for the 2nd 24 hours. Quote Link to comment Share on other sites More sharing options...